Stewed Ox Tail
Two ox tails cut in pieces three inches in length; to it add three tablespoonfuls of butter, one large onion, half carrot, three slices of turnip, two stalks of celery, two cloves, pint and a half of stock, salt and pepper to suit the taste; cut the vegetables in small pieces, heat the butter, then add the vegetables, and when it begins to brown, add little flour and stir three minutes. Put in the tails, adding the seasoning and stock. Simmer gently three hours, serve on hot dish, and pour strained gravy over them.